Unit of competency Outline

Date retreived
22/07/2026 2:55 PM AWST

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Work effectively in a commercial kitchen

Work effectively in a commercial kitchen

Unit of competency
National Code
SITHCCC034
State Code
OEB18
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
55
Description
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations, including restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to organisational requirements.This unit underpins the more advanced integrated unit: SITHCCC043 Work effectively as a cook, which applies to qualified cooks.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Organise and prepare for food service or production.
  • 1.1. Calculate ingredient quantities according to recipes and specifications.
  • 1.2. Follow mise en place list for food preparation and service.
  • 1.3. Follow instructions about menu requirements, workgroup and job roles.
  • 1.4. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
  • 1.5. Complete food organisation and preparationaccording to different workgroup, food production and service requirements.
2. Cook menu items for food service or production.
  • 2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
  • 2.2. Cook menu items according to menu type and service style, using appropriate cookery methods.
  • 2.3. Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.
  • 2.4. Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
  • 2.5. Maintain cleanliness and tidiness of the work environment.
3. Complete end of shift requirements.
  • 3.1. Complete end of shift procedures according to organisational practices.
  • 3.2. Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
  • 3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.
4. Deal effectively with conflict in the kitchen.
  • 4.1. Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.
  • 4.2. Identify conflict encountered in the workplace.
  • 4.3. Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.
No information
No information
Replaces
State Code National Code Title Type
AWS02 SITHCCC011 Use cookery skills effectively Unit of competency